Assessment
Chili-Rubbed Chicken With Coconut Rice & Mango Salsa
This recipe is great for meal prep. Divide the salsa, rice and chicken among 4 food-storage containers and you've got 4 days of ready-made meals in your fridge.
Prep/Cook Time: 55 Minutes, Servings: 4
Ingredients
- 1 14-ounce can light coconut milk
- ⅔ cup short-grain brown rice
- ¾ teaspoon salt, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon chili powder
- 1 clove garlic, grated
- 1 pound boneless, skinless chicken breast
- 1 large mango, diced
- 1 medium red bell pepper, diced
- ½ medium red onion, diced
- ¼ cup chopped fresh cilantro
- 3 tablespoons lime juice
Directions
- Preheat oven to 400°F.
- Combine coconut milk, rice and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid is absorbed, about 45 minutes.
- Meanwhile, combine 1 tablespoon oil, chili powder, garlic and ¼ teaspoon salt in a small bowl. Place chicken on a rimmed baking sheet and rub with the spice mixture. Bake, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 20 minutes. Let rest for 15 minutes, then slice or chop.
- Combine mango, bell pepper, onion, cilantro, lime juice and the remaining 1 tablespoon oil and ¼ teaspoon salt in a medium bowl. Serve the chicken and salsa with the rice.
Nutritional Information
Per Serving: 478 Calories, Total Fat: 18 g, Saturated Fat: 7 g, Cholesterol: 63 mg, Carbohydrates: 50 g, Fiber: 5 g, Total Sugars: 14 g, Protein: 29 g, Sodium: 546 mg, Potassium: 654 mg, Iron: 2 mg, Folate: 84 mcg, Calcium: 46 mg, Vitamin A: 3130 IU, Vitamin C: 120 mg
© Dotdash Meredith. All rights reserved. Used with permission.
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